Ingredients

bacon rashers, rind removed, coarsely chopped
20g butter
250g organic cup mushrooms, halved, or larger ones, quartered
1 cup parsley leaves, coarsely chopped
50g parmesan, finely grated
8 eggs, lightly beaten
1 tbsp olive oil
2 zucchini, coarsely grated or shredded
salt and pepper, to season

Method

1. Heat a 22cm non-stick ovenproof frying pan over high heat. Cook the bacon for 3 minutes, or until golden, tossing the pan regularly, remove and set aside.
2. Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve.
3. Season with salt and pepper.
4. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan, then top with the bacon, mushrooms and zucchini.
5. Cook the frittata for five minutes, or until golden on the base.
6. Meanwhile, preheat the grill to high.
7. Grill the frittata for five minutes or until golden.
8. Scatter with the remaining parsley and parmesan to serve.
9. Enjoy!